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Wednesday, 23 May 2012

Slow roast tomato salsa

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This salsa is a great accompaniment to many dishes, and as a dipping sauce for the more lesuirely occasions, such as when using with nachos and similar "dipping" type dishes. Its very easy to make, and uses a sweet and spicy element to please a number of palates.

You will need:

300g cherry vine tomatoes, vine tomatoes, or plum vine tomatoes.
2 teaspoons jalapeno chillies chopped
1 clove garlic, sliced very thinly.
2 spring onions, chopped finely.
tbsp fresh rosemary
1 teaspoon red wine vinegar
Salt & pepper to taste

The doing bit:

First cut the tomatoes in half and place on a baking tray. On each tomato half add 1 slice of garlic and a blade of rosemary, and a few drops of the red wine vinegar and a sprinlking of salt. Place the tomatoes in a warm oven 9/about 170C) for about 40 mins until they begin to shrink and caramelise slightly. remove fromt he oven and allow to cool.

IN a mixing bowl combine remaining ingredients, allowing the tomatoes to break up (dont be shy). Taste the mixture ans season accordingly. For extra sweetness add a tablespoon of honey of maple syrup.


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